Monday, November 7, 2016

Bajan Coconut Chicken

As a thank you for some recipes I had submitted to the site, Savory Spice Shop sent out a variety of spices and seasonings for me to experiment with and enjoy. One of the seasonings I had never heard of before, which made me especially eager to try it. When I ran across a recipe for Coconut Lime Chicken on Pinterest, I knew that was the one I wanted to adapt. 

The seasoning blend is called Bajan (say it so that it rhymes with Cajun) and it originates from Barbados. It's a unique combination of herbaceous, spicy, sweet and tangy flavors. Of course, I recommend ordering it from Savory Spice Shop! I think this recipe features it beautifully.

Bajan Coconut Chicken

1 tablespoon coconut oil
2 chicken breasts, cubed
2 teaspoons Bajan seasoning
1 fresno chili, finely diced
     (or 1/2 teaspoon aleppo pepper flakes or 1/2 teaspoon crushed red pepper flakes)
1 garlic clove, minced
2 green onions, sliced
1 teaspoon fish sauce (optional, but highly recommended!)
1 tablespoon soy sauce
1 tablespoon lime juice
1 can full-fat coconut milk (shake well before opening)
2 tablespoons chopped cilantro

In large skillet, heat the coconut oil over medium-high heat. In a bowl, combine the chicken, Bajan seasoning, chili, and garlic. Transfer to the hot skillet and cook until the chicken is nicely browned, about 5-7 minutes, turning halfway through. (It's okay if the chicken isn't 100% cooked at this point. It will finish in the sauce.) Stir in the green onions, fish sauce, soy, lime juice and coconut milk. Bring to a simmer and cook until the sauce is slightly thickened and the chicken is cooked through, about another 5-7 minutes. Just before serving, stir in the cilantro. (The Bajan seasoning, soy and fish sauce all contain salt, but you'll want to test the sauce and add a touch more salt if necessary.) Serve over rice, rice noodles, cauliflower rice or quinoa.

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